Gleanhole Suppah

On March 9th, the CCFSC held the first "Gleanhole Suppah" in the 409 Cumberland Ave community meeting space. The Gleanhole draws on Maine's traditional Beanhole Suppers with an emphasis on gleaning from root cellars as storage crops start to turn. Additionally, this event served as a reminder that local food is available all year round.

The Gleanhole Suppah was made possible through many generous donations. Wandering Root Farm donated fresh local eggs, Maine Grains donated stone ground flour, Maine-Ly Poultry donated 40 pounds of turkey leg and thigh, and the Portland Food Co-Op donated day old bread and milk. We gleaned apples from Morris Farm, carrots from Two Farmers Farm, and cabbage and rutabaga from Jordan's Farm. Fork Food Lab generously allowed us to store our donations in their freezer space.

With help from Garbage to Garden volunteers and SMCC culinary students, Chef Leavitt turned the gleaned and donated food into a wonderful meal of turkey meatballs, vegetable stew, roasted carrots, golden beets, ginger slaw, yogurt, and apple cake. Preble Street received the left over food from the event. 

Thank You to our Partners!

(Click on a partner to be directed to their website!)